Ingredients
- 1/4 cup unsweetened almond milk
- tsp lemon juice or apple cider vinegar
- 1/2 cup dairy-free yogurt(I usedcoconut vanilla)*
- 1/4 cup melted coconut oil or olive oil
- Tbsp maple syrup
- 1/2 cup gluten-free rolled oats
- 1/4 cup gluten-free flour blend*
- 1/4 tsp salt
- 1/2 tsp baking powder
- Tbsp coconut sugar or organic can e sugar
- tsp pure vanilla extra ct*
- Tbsp flaxseed meal
- 1/2 Tbsp chia seed
- 1/2 tsp ground cinnamon
- Slice d banana
- Fresh fruit
- Berry Compote
- Nutella
- Coconut whipped cream
- Dairy-free yogurt
Instructions
- Combine almond milk and lemon juice or vinegar in a medium size mixing bowl and let set for 5 minutes.
- Then add yogurt, coconut oil, vanilla extract, maple syrup and whisk thoroughly to combine. Set aside. (If coconut oil hardens, reheat in the microwave. If you don’t have a microwave, simply proceed as instructed.)
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Let set for 10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
- Once waffle iron is ready, generously coat with non stick spray or coconut oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a cooling rack set on a baking sheet in a 200 degree F (93 C) oven to keep warm (optional). Do not stack and instead keep them in a single layer to ensure crispiness.
- Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to 1 month, although they’re freshest within the first couple of weeks.
